Gun Dog Forum

If you want something more tangy than KC sauce, try this.

1-1/4 cup Hienz Chili Sauce
3 cups Hunts or Heinz Ketchup. No cheapie stuff.
1 cup Yellow Mustard. I use Heinz
1 cup Light Brown Sugar
1/2 cup Honey
1/4 cup Lea and Perrins Worchestershire sauce
1/4 cup Vinegar. I use a white wine vinegar. Try different stuff and let me know how it works.

1 tablespoon of: Garlic powder, onion powder, ground black pepper, salt
1/2 tablespoon of: Thyme
1 teaspoon of: Chili powder, finely ground cayenne
1/4 teaspoon of: Cumin, nutmeg, cinnamon

Combine in a sauce pan and gently heat till everything is dissolved. Put in Mason jars in the frig. Unlike the KC sauce, which I like best right out of the sauce pan, I like this sauce better after it's been in the frig at least over night.

You should try Apple Cider vinegar...I make all of my BBQ sauces with a vinegar(as does everyone where I'm from) and we all use apple cider vinegar.

I use apple cider vinegar some of the time. It's one thing that I vary to get a different taste. I get tired of doing the recipes any one way. I'm always varying the wood I use, the kind of vinegar, variety of molasses, etc.

In the tangy sauce, I use apple cider a lot. In the KC-style sauce, not so much.

A good change up is to use balsamic or rice wine vinegar too. Both have less bite than white or cider but bring a different taste profile to the sauce.